Tarts
Lemon Tart
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Lemon tart is a timeless dessert celebrated for its perfect balance of sweet and tangy flavors. It features a crisp, buttery pastry crust filled with a smooth, creamy lemon custard made from fresh lemon juice, zest, eggs, sugar, and butter. The vibrant citrus flavor and silky texture make it a refreshing treat that is both elegant and satisfying. Whether served at afternoon tea, family gatherings, or special celebrations, lemon tart is a classic dessert that never goes out of style.
Originating in French pastry traditions, lemon tart has become a favorite in bakeries and homes around the world. Its bright yellow filling and delicate presentation make it as beautiful as it is delicious. Many bakers enhance it with fresh berries, whipped cream, powdered sugar, or thin slices of lemon for an eye-catching finish. Simple yet sophisticated, lemon tart is loved for its refreshing taste, making it an ideal dessert for spring and summer as well as any occasion that calls for a light, citrusy indulgence.
Lemon Tart
Course: DessertCuisine: FrenchDifficulty: Normal8
servings30
minutes40
minutes360
kcalMade with fresh lemons, eggs, butter, and cream, this tart has a rich citrus aroma and a beautifully glossy filling. It tastes wonderful on its own or topped with whipped cream, fresh berries, or a dusting of powdered sugar.
Ingredients
For the Tart Crust
1¼ cups (160 g) all-purpose flour
½ cup (113 g) cold unsalted butter, cubed
¼ cup (30 g) powdered sugar
1 egg yolk
1–2 tbsp ice water
Pinch of saltFor the Lemon Filling
3 large eggs
2 egg yolks
¾ cup (150 g) granulated sugar
½ cup (120 ml) fresh lemon juice (about 3 lemons)
1 tbsp lemon zest
½ cup (113 g) unsalted butter, melted
¼ cup (60 ml) heavy creamOptional Garnish
Powdered sugar
Lemon slices
Fresh berries
Mint leaves
Directions
- Prepare the Tart Dough
Mix the flour, powdered sugar, and salt.
Rub in the cold butter until the mixture resembles breadcrumbs.
Add the egg yolk and ice water.
Mix until a soft dough forms.
Wrap and refrigerate for 30 minutes.
- Bake the Tart Shell
Preheat the oven to 180°C (350°F).
Roll out the chilled dough and line a 9-inch tart pan.
Prick the base with a fork.
Chill for 15 minutes.
Line with parchment paper and baking beans.
Blind bake for 15 minutes.
Remove the weights and bake another 10 minutes until lightly golden.
- Prepare the Filling
Whisk together eggs, egg yolks, sugar, lemon juice, and lemon zest.
Stir in the melted butter and heavy cream.
Mix until smooth. - Bake
Pour the filling into the warm tart shell.
Bake for 20–25 minutes, until the center is just set with a slight wobble.
Cool completely.
- Chill
Refrigerate for at least 3 hours before slicing.
Notes
- Tips
Use freshly squeezed lemon juice for the brightest flavor.
Do not overbake; the filling should still jiggle slightly in the center.
Chill thoroughly for clean slices.
For extra smooth filling, strain the mixture before baking.
Serve cold for the best texture.
